Italian Chicken Bracciole

A rich bacon stuffing is tucked inside crisp chicken thighs. A simple tomato sauce is a special touch.

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Servings 6

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ingredients 12
Prep Time 25 min
Total Time 1 hr 40 min

Ingredients

4: slices bacon, chopped

1/2: cup chopped onion (1 medium)

1: clove garlic, chopped

1/4: cup Progresso® Italian-style bread crumbs

1/4: cup grated Parmesan cheese

2: tablespoons chopped fresh rosemary leaves

1: egg

6: boneless skinless chicken thighs

1: tablespoon olive oil

1: tablespoon butter or margarine

1: can (14.5 oz) diced tomatoes with Italian-style herbs, undrained

3: tablespoons tomato paste

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Directions

1 Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.
2 Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.
3 Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.

EXPERT TIPS

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Expert Tips

To complete the meal, serve with hot cooked pasta and a green salad.

Italian cooks use small amounts of tomato paste to boost tomato flavor and thicken tomato mixtures; they would rarely use an entire 6-oz can. Purchase tomato paste in a tube that can be refrigerated, or spoon out dollops of leftover tomato paste from a can, and freeze them. Then place in a freezer bag to use in future recipes.